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Creaming method verses all in one
Hi. I have made many rich fruit cakes over my years of baking and have always used the creaming method (Cream butter & sugar, add eggs etc). But I notice now a lot of people, even professional chefs use the all in one method. This is obviously a much quicker method but does it make any difference to our final cake. Any comments would be much appreciated.
Hi. I have made many rich fruit cakes over my years of baking and have always used the creaming method (Cream butter & sugar, add eggs etc). But I notice now a lot of people, even professional chefs use the all in one method. This is obviously a much quicker method but does it make any difference to our final cake. Any comments would be much appreciated.
Thank you Chris 50. I really think I’m going to try this. I have a 12 inch fruit cake to make which will take absolutely ages using the creaming method. Thank you.
